Beef Nihari
Beef Nihari is a traditional Pakistani slow-cooked stew renowned for its rich and aromatic flavors. This hearty dish is made with succulent beef shanks simmered in a blend of spices such as cloves, cinnamon, and cardamom, creating a robust and savory broth. You can make it with chicken or goat but beef is my favorite and I like to serve it with naan or rice.
Ingredients for Beef Nihari
Beef
In this recipe, I used 1.5 lbs of beef. I cut it into bigger pieces so as it cooks it can absorb all the spices and become super flavorful. I cooked the beef with spices in oil and then pressure-cooked the beef for 40 minutes in an instant pot.
Store-bought nihari masala
In this recipe, I used store-bought masala but if you want to use homemade masala, then you can check my homemade nihari masala in this recipe. For homemade masala, I used bay leaves, black pepper, cloves, fennel seeds, black cardamom, green cardamom, cumin seeds, coriander seeds, mace, nutmeg, cinnamon stick and star anise in my homemade nihari masala recipe. I ground all of the spices in a grinder and then added red chili and salt according to my taste.
Kashmiri chili
I also used Kashmiri chili powder for its beautiful bright color. For 1 KG chicken, I used 1 tsp of Kashmiri chili powder.
Atta or wheat flour
I used 5 tbsp of wheat flour mixed with 3/4 cup of water to thicken the nihari. Don’t add atta directly to the nihari, as it will be crumbled. Mix wheat flour with water to make a slurry and then slowly add to nihari while stirring it constantly.
What to serve with the Nihari?
Garnish it with freshly chopped coriander, ginger slices, and a drizzle of lime juice for an added burst of freshness, and pair it with warm naan or steamed rice for a delightful dining experience. My personal favorite is white rice and a side salad. Traditionally, nihari is served as a main dish or a brunch item with fresh naan or roti.
How to store leftover Beef Nihari?
To store Beef Nihari, allow it to cool to room temperature before transferring it to an airtight container.Store any leftovers in an air-tight container for up to three days. This recipe freezes very well. Just divide it into small portions and heat it before serving. When reheating, ensure the stew reaches a piping hot temperature to maintain its flavors and safety.
Beef Nihari
Ingredients
- 1.5 lbs (700 g) boneless beef , cut into big pieces
- 1 tbsp ginger and garlic paste
- 1 packet (3 tbsp) Shan Nihari masala
- 1 tsp cumin powder, optional
- 1 tbsp coriander powder, optional
- ¾ cup (240 ml) oil, or use 5 tbsp of butter
- 1 medium yellow onion , diced
- 5 cups (1 l) water
For slurry
- 5 tbsp wheat flour
- ¾ cups (180 ml) water, to make the slurry
Garnish
- 2 inches ginger, thinly sliced
- 4-5 green chilies
- A few leaves Cilantro, finely chopped
Instructions
- Add oil in a pot, then add diced onions. Cook on high heat for 4-5 minutes. Now add 1 tbsp of ginger and garlic paste. Mix and cook for another minute.
- Add beef, Nihari masala, and cumin-coriander powder if you are using it. Cook for 5-6 minutes.
- Add 5 cups of water and cook low and slow for about 1 and a half hours. You can also use a pressure cooker or instant pot and cook for 40 minutes.
Make Flour Slurry
- Mix flour and water to make the slurry.
Thicken the Nihari
- Once the beef is tender add the flour slurry slowly while mixing. Cook for another 5 minutes.
- Turn off the stove and leave the pot on the stove covered with a lid. This step will help the oil to come to the surface.
- Garnish with ginger, green chilies, and cilantro.
Video
Notes
- Once the nihari is cooked, cover the pot and leave it for about 5 minutes. This will help the oil to come to the top.
- You can make this recipe with chicken or goat but cooking time will be 30-40 minutes.
- You can also use homemade masala.
This recipe reminded me of my mother’s cooking, so simple and was easy to cook.
This is the best and easiest Nihari recipe I have tried!